An alternative to the traditional South Indian, Rice Urad dal dosai, It is made from semolina tempered sesame & cumin and fried in a flat circular shape.
Papad is served as an accompaniment to a meal. Sometimes with toppings such as chopped onions, chopped carrots, chutneys or other dips, and condiments.
It is crispy and crunchy and is used in curries and vegetable dishes which makes it's more mouth-watering.
Crunchy to the core, and as tongue-tickling as a snack can get!
Sago is extracted from the sago cycad by cutting the pith from the stem, root and seeds of the cycads, grinding the pith to a coarse flour, before being dried, pounded, and soaked.
Vedas provide the oldest source of incenses, mainly the Rigveda and the Atharvaveda. Burning of incenses was practiced for medicinal purposes or to offer soothing and pleasant aromas. Ayurveda’s first phase used incenses for medicinal purposes mainly for healing.
Made of dried pomegranate seeds, this spice has a mildly fruity, sweet and sour flavor. Used in sour chutneys, Anardana is also used in pastries and breads. Try grinding them and sprinkling over salads or vegetable dishes. Pomegranates are a beautiful fruit, with shiny red jewels called arils inside, containing sweet, juicy nectar that surrounds a white seed in the middle. While opening a pomegranate and freeing the jewels from the fruit is hard work, you might be making it even more difficult by spitting out the seeds.